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What should I put in the soup if I want to keep the nutrition of chicken from losing?

Although the raw materials are very important, the method is also very critical, otherwise it will ruin a pot of meat. Some people wash the chicken and stew it directly, while others blanch it before stewing it. Which method is right? Today, I will share with you the skills of chicken soup stew. As long as you master three tips, you can ensure that the meat is tender and the soup is fresh, fragrant and not fishy.

Stewed mushrooms with chicken

Prepare a rooster, mushrooms, green onions, ginger, star anise, fragrant leaves, Amomum tsaoko, salt, light soy sauce, cooking wine, crystal sugar, high-alcohol liquor, etc.

Practice

1. After the rooster is slaughtered, it is washed and chopped into large pieces. Many people are used to blanching directly, which is wrong.

You should put the chicken pieces in a pot, add a proper amount of water, add a spoonful of salt, stir well and soak for 2 hours. When the meat turns white, it will be fine, so the blood has been soaked out, so take it out and rinse it.

2. Is it necessary to blanch the chicken? The chef said "necessary", blanching can remove the residual blood in the chicken, and the chicken is cleaner and more thoroughly deodorized. Add more than half a pot of water to the pot, put chicken pieces in cold water, add onion, ginger slices and cooking wine, and heat over high fire. After boiling, skim off the boiled foam, boil for 3 minutes, remove, rinse with boiling water and drain.

Float is the residual blood in the meat. After blanching, it can't be washed with cold water, which will make the chicken shrink back, and the meat will become old and the stew will not be rotten.

3. Pour a proper amount of oil into the wok, stir-fry the chicken pieces when it is 6% hot, stir-fry the oil under the chicken skin, add rock sugar to color the chicken skin when it is golden, then add onion ginger, star anise, fragrant leaves and tsaoko, and stir-fry the fragrance.

spices can remove fishy smell and enhance fragrance, but only add onion and ginger when stewing chicken soup. Chicken soup is fresh, and the chicken itself is fresh. If too much spices are added, it will cover the umami taste of the chicken, which is counterproductive. So just add onion and ginger. The stewed chicken soup is not only tasteless, but also fresh and original.

4. Pour a proper amount of boiling water, add a spoonful of high-alcohol liquor, boil and simmer for 3 minutes, then add mushrooms and stew for another 1 minutes.

5. Add appropriate amount of salt to taste, and collect the juice on high fire. When the soup is thick, turn off the heat. I like to keep more soup, soak rice in soup, and eat two more bowls of rice. No matter what kind of meat you stew, you should wait until the meat is rotten before adding salt. Putting salt too early will lead to the meat being old and firewood.

6. Put it in a big bowl, and the delicious chicken stewed with mushrooms will be ready. The chicken is soft, rotten and delicious, and it is super delicious.

skills of stewing chicken

(1) soaking chicken before blanching can reduce the time of blanching and keep the meat fresh and tender.

(2) Don't stew directly after blanching. Stir-fry the chicken first to get the fat under the chicken skin. The chicken is not greasy and the chicken soup is more delicious.

(3) Add salt after the chicken is stewed, and the taste is softer and worse.

is today's article useful to you? If you find it useful, please give me your praise, comments, comments and attention, so that more people can learn the skills. I will continue to share useful food knowledge with you next time!